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YIELD: 16-20 cookies
TIME: 20 minutes active, 8-10 minutes + 1 hour inactive

Oatmeal Cookies with Cream Cheese Frosting

These simple, yet delicious oatmeal cookies “kissed” with Kite Hill Cream Cheese Alternative are the perfect non-dairy treat. Our Kite Hill cream cheese adds a much needed twist on the classic oatmeal cookie and makes every bite that much softer! The smooth texture of the cream cheese icing paired with the crunchiness of the oats will not disappoint. Make sure to let these gooey cookies cool for about an hour before adding the icing! 

Ingredients
1 3/4 cup old-fashioned rolled oats
1 1/4 cups oat flour
1 cup finely ground almond flour
1 1/4 teaspoons baking powder
1/4 teaspoon fine sea salt
3/4 cup vegan butter, melted (12 tablespoons, 1.5 sticks)
2/3 cup packed dark brown sugar
Method
Step 1.
Preheat oven to 350° F. Line 2 large baking sheets with parchment paper.
Step 2.
In a large bowl, stir the oats, flour, powder, and salt together.
Step 3.
In a small bowl stir the brown sugar with melted butter until combined.
Step 4.
Pour butter mixture into the dry ingredients and stir together until fully combined. Let dough sit for 10 minutes, so the oats can absorb some of the liquid.
Step 5.
Scoop 2 1/2 tablespoons of dough and form smooth balls between your hands. Place on cookie sheet with 3-inch spacing. Tear a small piece of parchment and place on top of 1 cookie. Flatten with the bottom of a wide glass to 1/4-inch thick. Repeat. Bake for 10-12 minutes, until just starting to brown. Let cool for 10 minutes on the pan, then move to a cooling rack. (The cookies will look puffy when they come out of the oven, and then will flatten out, which is what you want.)
Step 6.
Let fully cool and sit for at least 1 hour (to firm) before icing.
For the icing:
1, 8oz container Kite Hill Cream Cheese
3 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
Icing:
Step 1.
Beat cream cheese with a stand or hand mixer for about 1 minute. Slowly add in powdered sugar until fully combined and smooth. Beat in vanilla. Texture will be thick but drippy.
Step 2.
Invert fully cooled cookies into the bowl of icing and lightly kiss it into the icing and pull up. Turn the cookie right side up and place on a cooling rack to let the icing set. Repeat until all are iced. It might take 1-2 to get the hang of “kissing” the cookies into the icing. (If it’s not working for you, you can also just dunk half of the cookie into the icing and place on a cooling rack to set.)

This recipe uses:

Cream Cheese Alternative

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